Delia Smith Roast Potatoes Recipe

This legendary Delia Smith Roast Potatoes Recipe is a glassy-crisp and fluffy side dish, which is made with floury King Edward potatoes and smoking hot beef dripping or lard. It’s the ultimate Sunday roast side, achieving a crunch that vegetable oil simply cannot match.

Delia Smith Roast Potatoes Ingredients

The Potatoes:

• 2.5 lb (1.1 kg) Floury Potatoes: Delia specifically recommends Desiree or King Edward varieties. These have the starch content necessary to create a fluffy interior; waxy potatoes will just be hard.
• 1 teaspoon Salt: For the cooking water.

The Fat:

• 2 oz (50 g) Lard, Beef Dripping, or Goose Fat: This is the Delia secret. Animal fats have a higher smoke point and add a savory depth that creates a superior, shatteringly crisp crust compared to olive oil.
• Salt: To serve.

How To Make Delia Smith Roast Potatoes

1. Prep and Par-boil: Peel the potatoes and cut them into even-sized pieces (not too small, or they will dry out). Place them in a saucepan, cover with boiling water, add the salt, and simulate a simmer. Boil for 10 minutes exactly.
2. Heat the Fat: While the potatoes are boiling, place your chosen fat (lard, dripping, or goose fat) into a solid roasting tin. Place the tin on the highest shelf of the oven preheated to 425°F (220°C). The fat needs to be smoking hot, which takes about 10-15 minutes.
3. The “Chuffing” Technique: Drain the potatoes in a colander. Return them immediately to the dry, hot saucepan. Place the lid on and hold it tight with a cloth. Shake the pan vigorously up and down. This bruises the edges of the potatoes, creating a “fluffy” exterior that will turn into crunchy gold in the oven.
4. Sizzle: Remove the roasting tin from the oven and place it on direct heat (the stove). Quickly tip the potatoes into the hot fat. Tilt the tin and baste the potatoes so they are completely coated in fat.
5. Roast: Return the tin to the highest shelf of the oven. Roast for 45 to 50 minutes. Do not touch them for at least the first 30 minutes.
6. Serve: They should be golden brown and crisp. Drain on crumpled kitchen paper to remove excess grease and serve immediately.

Recipe Tips

• The Drying Step: After draining but before shaking, Delia often suggests placing the pot back on the low burner for a few seconds to steam off every drop of moisture. Wet potatoes equals soggy roasties.
• Don’t Overcrowd: Use a large enough roasting tin so the potatoes are not touching each other. If they are packed in tight, they will steam each other rather than roast.
• Why Animal Fat? While vegetarians can use vegetable oil, Delia insists on lard or dripping because it gets hotter without burning. This intense heat seals the outside instantly, preventing the potato from absorbing the grease.
• The “High Shelf” Rule: Heat rises. For the best color, these must go on the top shelf of the oven. If you are roasting meat on the shelf below, increase the cooking time slightly.

What To Serve With Delia Smith Roast Potatoes

• Roast Beef: The classic partner, especially if using beef dripping.
• Gravy: A thick onion gravy is essential for dipping.
• Yorkshire Puddings: Another high-heat oven staple.
• Horseradish Sauce: Provides a spicy kick.

How To Store Delia Smith Roast Potatoes

• Refrigerate: Leftover roasties lose their crunch quickly. Store them in the fridge for up to 3 days.
• Reheating: Never microwave them. Reheat in a hot oven (400°F) or an air fryer for 5-10 minutes to bring back the crispiness.
• Freezing: You can freeze par-boiled and cooled potatoes (before roasting) to save time on Sunday. Roast from frozen.

Delia Smith Roast Potatoes Nutrition Facts

• Calories: 220 kcal
• Carbohydrates: 35g
• Fat: 8g
• Protein: 4g
• Sugar: 1g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Jacket Potatoes Recipe
• Delia Smith​ Dauphinoise Potatoes Recipe
• Delia Smith Boulangere Potatoes​ Recipe